...
Go Back
Bowl of rich chocolate coconut truffles generously coated in white shredded coconut, resting on a dark rustic surface.

Decadent Homemade Coconut Truffles

These rich, no-bake coconut truffles are a tropical delight! Sweet coconut and creamy condensed milk rolled into perfect balls, dipped in chocolate, and finished with a sprinkle of shredded coconut. Quick, easy, and irresistible.
Print Recipe Pin Recipe
Course: Dessert, Snack
Cuisine: No-Bake, Tropical
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups coconut flakes (sweetened or unsweetened)
  • 1/2 cup sweetened condensed milk
  • 12 oz semi-sweet chocolate chips, melted
  • 2 tbsp unsweetened shredded coconut (optional, for garnish)

Equipment

  • Mixing Bowl
  • Rubber spatula or sturdy spoon
  • small cookie scoop
  • Parchment paper
  • Baking sheet
  • Microwave-safe bowl or double boiler

Method
 

  1. In a medium bowl, combine coconut flakes and condensed milk.
  2. Mix thoroughly until the coconut is sticky and fully coated.
  3. Using a cookie scoop or spoon, form 1-tbsp portions and roll into balls.
  4. Place truffles on a parchment-lined baking sheet and chill for 30–60 minutes.
  5. Melt chocolate chips in microwave or double boiler until smooth.
  6. Dip chilled coconut balls into melted chocolate, coating fully.
  7. Place coated truffles back on parchment paper. Sprinkle with shredded coconut if desired.
  8. Chill again for 30 minutes until chocolate is firm.

Notes

Use sweetened or unsweetened coconut depending on your taste. Chill the balls thoroughly before dipping to keep their shape. For a fancier finish, temper the chocolate before coating. Store chilled or frozen to extend freshness.